sugar
1-1/2 pt water
12 cloves
2-in. stick cinnamon
3 lemons
4 oranges
2 drops oil of wintergreen
Boil the sugar, water, and spices together for 5 minutes and allow the
sirup to become cool. Add the juice of the lemons and oranges and the
wintergreen oil and serve in glasses over cracked ice. Garnish each
glass with slices of orange and lemon or a piece of preserved ginger.
91. FRUIT PUNCH.--As fruit beverages are very often served at small
receptions, club meetings, or parties, a recipe that will make a
sufficiently large quantity is often desired. The amounts mentioned in
the following recipe will make enough fruit punch to serve thirty to
forty persons if punch glasses are used, or sixteen to twenty if
ordinary drinking glasses are used.
FRUIT PUNCH
2-1/2 c. sugar
1 qt. water
2 c. fruit juice (raspberry, strawberry, or cherry)
6 oranges
6 lemons
1 pt. can grated pineapple
1 c. strong black tea (strained)
1 qt. carbonated water
Boil the sugar and water for 2 minutes and allow the sirup to become
cool. Then add the fruit juice, the juice of the oranges and lemons, the
pineapple, and the tea.
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